Grilled Chicken Marinade

Great on Caesar Salads!

Ingredients

½ of a lemon, juiced
2 tablespoons olive oil
1 tablespoon dijon mustard
1 teaspoon minced garlic
1 tablespoon fresh minced rosemary or 1 teaspoon dried
¾ teaspoon kosher salt
freshly ground black pepper to taste
1 pound boneless skinless chicken breasts


Instructions

Combine the lemon juice, olive oil, Dijon, garlic, rosemary, salt, and pepper in a small bowl. 

Whisk it well to combine.
Place the chicken in a zippered plastic storage bag. Pour the marinade over the top. 

Press out as much air as you can and seal the bag. Use your hands to move the chicken around in the bag until it is well coated with marinade. Refrigerate for at least an hour or for up to 8 hours.

Grill the chicken on your outdoor or stovetop grill for approximately 4 to 5 minutes per side, until the internal temperature reads 165 degrees F when checked with an instant read thermometer. If using thicker pieces of chicken, cooking time will increase. If preferred, the chicken can be cooked in a little olive oil heated in a skillet on the stove.

Transfer grilled chicken to a cutting board and slice into small strips (approximately 3-inches or so).

Cranberry Cream Cheese Pound Cake

 Ingredients

1 1/2 cups butter, softened

1 (8-ounce) packaged cream cheese, softened

3 cups sugar

6 large eggs

1 1/2 teaspoons vanilla extract

3 cups all-purpose flour

1/8 teaspoon salt

Instructions

1. Beat butter and cream cheese at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Add vanilla, mixing well.

2. Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition. 

3. Fold in 1 1/2 cups of chopped fresh cranberries that have been coated in 1 T. of flour. 

4. Fill a 2-cup, ovenproof measuring cup with water; place in oven with tube pan.

5. Bake at 300 degrees for 1 hour and 30 minutes or until a wooden pick inserted in the center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on wire rack.

(Can also make 8 mini-loaves.)

Pumpkin Cinnamon Swirl Sourdough Bread

Ingredients

100g sourdough starter (active and bubbly) (1/2 cup)
200g pumpkin puree (1 cup)
25g maple syrup (1 3/4 T.)
240g filtered water (1 cup)
500g bread flour (3.5 cups)
12g salt (2.1 tsp.)

For the cinnamon sugar swirl:

4g cinnamon (1.5 tsp.)
5g pumpkin pie spice (2 tsp)
87g sugar (1/3 cup)


Instructions

Same day (counter ferment) baking schedule: Feed your starter the night before to allow it to become active and bubbly (I like to do it as late as possible, right before going to bed).
Around 6-7am the day you want to make your loaf: In a large bowl, weigh out your starter, water, pumpkin, and maple syrup. Mix together until smooth.

Add your flour and salt to the pumpkin mixture. Mix for a minute or so with a wooden spoon to help get the mixing started, then finish mixing with clean hands until everything is well combined. Dough will be shaggy and a bit sticky. Cover with a kitchen towel.
Let covered dough sit for 2 hours. During this 2 hours, perform a stretch and fold every 30 minutes, for a total of 4 stretch and folds.
Cover your bowl with plastic wrap and let sit on the counter for 4-5 hours to allow to double in size.
After dough has doubled in size, make your cinnamon sugar mixture and set aside. Turn dough out onto a clean and floured work surface.
Stretch dough out as much as you can, without tearing, into a large rectangle.

Sprinkle about 1/2 of your cinnamon sugar mixture over this rectangle.

Perform a letter fold: Fold one long side of your rectangle into the center. Repeat this fold with the other side of your rectangle. Roll the dough from the bottom into itself, sprinkling more cinnamon sugar mixture each time you fold the dough (see images above for visuals).

Pull the ball of dough toward you, then gently push forward. Repeat this a few times to continue building tension and shaping your dough into a smooth ball. Let sit on the counter for 15 minutes.
Repeat the letter shaping process, only this time much more gently and only stretching the dough the slightest bit each time you fold. Gently push and bowl dough again into a smooth ball, then use a bench scraper to turn dough over into a lined and floured proofing basket, seam side up.
Cover with plastic wrap and refrigerate for 2 hours to let dough rest and continue rising.

In the last hour of refrigeration, preheat your oven to 450°F with your cast iron pot.
Remove dough onto a piece of parchment paper sprinkled with flour. Flour the top of your loaf. Score your loaf with some shallow cuts and one deep “C” score. Carefully place into your preheated pot/bread oven. Cover pot and bake for 35 minutes. Remove lid and continue baking another 5-10 minutes, until crust begins to brown.
Allow loaf to completely cool before slicing and enjoying!
Overnight refrigeration bulk ferment schedule:Feed your starter as early as possible in the morning to allow it to become active and bubbly.
Sometime between 12pm-2pm the day before you want to make your loaf: In a large bowl, weigh out your starter, water, pumpkin, and maple syrup. Mix together until smooth.
Add your flour and salt to the pumpkin mixture. Mix for a minute or so with a wooden spoon to help get the mixing started, then finish mixing with clean hands until everything is well combined. Dough will be shaggy and a bit sticky. Cover with a kitchen towel.
Let covered dough sit for 2 hours. During this 2 hours, perform a stretch and fold every 30 minutes, for a total of 4 stretch and folds.
Cover your bowl with plastic wrap and place in the refrigerator overnight to allow dough to about double in size.

The following morning, between 6-9am: Make your cinnamon sugar mixture and set aside. Turn dough out onto a clean and floured work surface.
Stretch dough out as much as you can, without tearing, into a large rectangle.
Sprinkle about 1/2 of your cinnamon sugar mixture over this rectangle.
Perform a letter fold: Fold one long side of your rectangle into the center. Repeat this fold with the other side of your rectangle. Roll the dough from the bottom into itself, sprinkling more cinnamon sugar mixture each time you fold the dough (see images above for visuals).
Pull the ball of dough toward you, then gently push forward. Repeat this a few times to continue building tension and shaping your dough into a smooth ball. Let sit on the counter for 15 minutes.
Repeat the letter shaping process, only this time much more gently and only stretching the dough the slightest bit each time you fold. Gently push and bowl dough again into a smooth ball, then use a bench scraper to turn dough over into a lined and floured proofing basket, seam side up.
Cover with plastic wrap and refrigerate for 2 hours to let dough rest and continue rising.
In the last hour of refrigeration, preheat your oven to 450°F with your cast iron pot.

Remove dough onto a piece of parchment paper sprinkled with flour. Flour the top of your loaf. Score your loaf with some shallow cuts and one deep “C” score. Carefully place into your preheated pot/bread oven. Cover pot and bake for 35 minutes. Remove lid and continue baking another 5-10 minutes, until crust begins to brown.
Allow loaf to completely cool before slicing and enjoying!

Sourdough Sandwich Bread

Ingredients

100g active sourdough starter (1/2 cup)
300g water (1 1/4 cup)
60g honey (1/4 cuo)
20g extra virgin olive oil (1.5 T.)
500g all-purpose flour (4 cups)
10g sea salt (1 3/4 tsp.)

Instructions

Mix water and starter in a large bowl. Add honey, extra virgin olive oil, flour and salt.

Mix with together with a dough whisk or wooden spoon until combined. Continue mixing by hand until all the flour has been absorbed.

Cover and let the dough rest for 35-40 minutes.

Stretch and fold the dough by stretching 4 inches then pushing it down the middle and turning 1/4 until you make a circle. Return the dough to the bowl, cover and let rest for 30 minutes. Perform another stretch and fold series then cover completely and put in the fridge for a slow rise and bull fermentation.

Spray or grease your loaf pan. Lightly flour your counter top. Remove the dough from the bowl, gently stretching it into a rectangle. Roll up dough into a log shape and place in loaf pan. Cover with a towel and let it sit for 5-7 hours at room temp. (Or overnight. Can also be refrigerated to slow proof.)

Bake at 350 degrees for 40-45 minutes. Let cool before slicing. Enjoy!

Strawberry Sheet Cake with Lemon Frosting

Ingredients

Cake:
1 cup unsalted butter at room temperature
2 cups sugar
2 eggs large
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
2 1/2 cups cake flour
2 tablespoons strawberry flavored jello gelatin powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk well shaken
2/3 cups fresh strawberries chopped

Frosting:

8 ounces cream cheese at room temperature
2/3 cups sugar divided
2/3 cups fresh strawberries chopped
1 1/2 cups heavy cream
3 tablespoons fresh lemon juice

Instructions
Preheat oven to 350ºF (177ºC). Spray a 9 X 13-inch baking dish with nonstick cooking spray. Line the baking dish with parchment paper with the long sides extending 2-3 inches. Spray parchment with nonstick cooking spray.
Using a stand-up electric mixer, beat butter (1 cup) until creamy. Slowly add sugar (2 cups) then continue to beat for 4-5 minutes until it's fluffy. Add eggs (2) one at a time, and beat after each addition until they're incorporated. Add lemon juice (2 teaspoons) and vanilla (1 teaspoon) and mix in.

In a small bowl combine flour (2 1/2 cups), strawberry jello (2 tablespoons), baking soda (1/2 teaspoon), and salt (1/4 teaspoon). Add the flour mixture to the butter mixture alternating with the buttermilk (1 cup), beginning and ending with the flour mixture, mixing until just combined. Gently stir in strawberries (2/3 cups). Pour batter into the prepared baking pan and bake in the preheated oven for 30-40 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool cake completely. Lift the cake out of the pan, using the parchment paper extensions.

Make the frosting: In a large bowl, beat the cream cheese (8 ounces) with 1/3 cup of sugar until the mixture is smooth. Fold in strawberries (2/3 cups).
In a large bowl, beat the cream (1 1/2 cups) and lemon juice (3 tablespoons) until the mixture is frothy. Continue beating on medium-high speed and gradually add the remaining 1/3 cup sugar. Beat until the mixture forms stiff peaks. Fold half of the whipped cream mixture into the cream cheese mixture until just incorporated. Fold in the rest of the whipped cream mixture.
Immediately spread the top and sides of the cake with frosting. 

Cheesy Sausage Biscuits

Ingredients

2 cups all-purpose flour
½ teaspoon salt
1 tablespoon baking powder
1 lb sausage - cooked and leave rendered fat in with cooked sausage (if good quality sausage shouldn’t be more than a tablespoon fat)
1 tablespoon butter
2 cups shredded cheese
⅔ - ¾ cup milk (depending on texture)


Instructions

Preheat oven to 425 degrees.
Brown sausage in a pan when cooked add 1 tablespoon of butter.
Combine flour, baking powder, and salt in large bowl.
Mix in shredded cheese.
Mix in warm sausage with fat.
Add milk and combine into a dough.
Place parchment paper on baking sheet. Drop dough by rounded tablespoons onto baking sheet leave 1-2 inches between. Bake 10 - 13 minutes.


Optional Gravy:
1 pkg sausage (good quality)
2 heaping tablespoons all purpose flour
2 cups milk (best at room temp)
Salt and pepper to taste
Brown sausage - leave grease. Add flour to sausage and grease over medium heat. Stir until flour is absorbed and cook for 1- 2 minutes. Add milk and stir until thickened, stirring constantly. Let thicken until gravy coats a spoon. Gravy will continue to thicken as it cools. Salt and pepper to taste (needs a decent amount of salt).

Strawberry Scones

Ingredients

Strawberry Scone Ingredients:

2 cups all-purpose flour
3 Tbsp granulated sugar
1 Tbsp baking powder
1/2 tsp fine sea salt
1/2 cup unsalted butter, (8 Tbsp or 1 stick), chilled and diced
1 cup chopped fresh strawberries
1 large eggs
1/2 cup heavy whipping cream, (chilled)
1 Tbsp milk, to brush the top
1/2 Tbsp course sugar, to sprinkle the top

Ingredients for Easy Scone Glaze:
2/3 cup Powdered sugar
1 Tbsp Milk

Instructions

How to Make Strawberry Scones:

Preheat oven to 400˚F. In a large bowl, sift together 2 cups flour, 3 Tbsp sugar, 1 Tbsp baking powder and 1/2 tsp salt. Add 1/2 cup diced butter and cut it into flour using pastry blender until mixture resembles pea-sized coarse crumbs. Gently toss in chopped strawberries. Make an indentation in the center and set the bowl aside.
In a second small mixing bowl, beat 1 egg with a fork then stir in 1/2 cup heavy cream. Add the egg mixture to flour mixture and use a large spoon to gently stir just until moistened. Do not over-mix.
Place dough onto generously floured sheet of parchment paper. Pull dough together and shape it into a 3/4-inch-thick circle. Cut into 12 equal wedges and pull them apart slightly (at least 1/2" apart).
Brush wedges with 1 Tbsp milk, sprinkle with coarse sugar. Slide the parchment paper with scones onto a baking sheet and bake at 400˚F for 15-16 min, or until puffed and golden.

How to Make Scone Glaze Recipe:

Stir together 2/3 cup powdered sugar and 1 Tbsp milk. Easily thicken glaze by adding more powdered sugar and thin it out with more milk. Drizzle glaze over scones and serve scones warm or at room temperature.

Tomatillo Salsa from Superica

Ingredients

1 ½ lbs tomatillos, husks removed, cut in half
1 avocado, pitted and peeled
2 or 3 serrano peppers, stemmed
¼ small onion, coarsely chopped
2 garlic cloves
1 large bunch cilantro, tough stems removed
1 ½ tsp kosher salt

Instructions

In a blender combine the tomatillos, avocados, serranos, onion, garlic, cilantro, and salt.
Puree until smooth, about 1 minute. Taste and add more salt as needed. Serve or store in an air-tight container in the refrigerator for 2-3 days. Makes about 5 cups.

Sourdough Blueberry Bagels

Ingredients

3 ¾ cups bread flour
3 Tablespoons granulated sugar divided
2 teaspoons kosher salt
1 ½ cups fresh blueberries at room temperature
200 grams (about ¾ cup) sourdough discard unfed, at room temperature
¼ cup + 2 Tablespoons warm water

1 tsp. Blueberry Extract

Instructions
Combine flour, 1 Tablespoon granulated sugar, salt, and instant yeast in the bowl of a stand mixer fitted with a dough hook*. Stir to combine.

Coarsely crush or purée the blueberries in a food processor. You will need 1 cup (220g) of crushed berries.

Add the sourdough discard and crushed blueberries to the dry ingredients. With the mixer on low speed, slowly pour in the warm water. Mix until a shaggy dough forms.

Turn the dough to a work surface and knead for 4-5 minutes until a smooth dough forms. The dough should be smooth and not sticky. If needed, add more flour or water (1 Tablespoon at a time) to reach your desired consistency.

Transfer the dough to a large, greased bowl and cover with plastic wrap. Let the dough rise for 90 minutes or until doubled in size.

Turn the dough out onto a smooth surface and divide into 8 equal-size pieces. Using the palm of your hand, roll each piece into a smooth ball. Use your thumb to press through the center of each ball, stretching the hole to form your bagel shape. Make this hole larger than you think it should be - the dough will expand quite a bit while boiling and baking. Lightly cover the bagels with a clean dish towel or plastic wrap to rest for 20 minutes while you prepare the next step.

Preheat the oven to 425°F. Line 2 baking sheets with parchment paper and set aside. Bring a pot with 2 quarts of water and 2 Tablespoons granulated sugar to boil.

Place each bagel in the boiling water for 15-30 seconds on each side**. You can likely fit 2-3 bagels in the pot at a time, but make sure there is enough room for them to float openly. Remove the bagels from the boiling water using a slotted spoon or spatula, letting excess water drip off, and transfer to the prepared baking sheets. If needed, you can reshape the bagels a little after they've cooled.

Bake for 18-22 minutes or until golden brown. Let cool fully before slicing and serving.

Instant Pot Beef Stew

Ingredients
1 1/2 Pounds Beef Stew Meat
1 Tablespoon Olive Oil
1 Teaspoon Salt
1 Teaspoon Pepper
1 Teaspoon Italian Seasoning
2 Tablespoons Worcestershire Sauce
3 Cloves Garlic, Minced
1 Large Onion, Chopped
1 16 Ounce Bag Baby Carrots, Cut Into Slices
1 Pound Potatoes, Cubed
2 1/2 Cups Beef Broth
1 10 Ounce Can Tomato Sauce
2 Tablespoons Cornstarch
2 Tablespoons Water


Instructions
Add the olive oil to the instant pot and turn on the saute function. When the oil starts to sizzle add the meat and season with the salt, pepper, and Italian seasoning.
Cook the meat until Browned on all sides.
Add the beef broth to the instant pot and use a spoon to scrape the brown bits from the bottom of the pan.
Add the Worcestershire sauce, garlic, onion, carrots, potatoes, and tomato sauce.
Close the lid and steam valve on the instant pot.
Cook on high pressure for 35 minutes, then allow the pressure to release naturally for 10 minutes before doing a quick release.
Mix together the cornstarch and cold water in a small bowl and stir into the stew until thickened.

Thanksgiving Dinner Rolls

1 1/2 c milk

3/4 c. plus 1 Tbsp sugar

1 egg

1 Tbsp salt

2 Tbsp yeast

2 c. warm water

about 9-10 c. all-purpose flour

1 c. butter

1. Scald milk, 3/4 c. sugar, and 1/2 c. butter in a microwave safe bowl for about 2-3 minutes.

2. Meanwhile, dissolve yeast and 1 Tbsp sugar in 2 c. of warm water in a glass bowl. Let sit until bubbly.

3. Add egg and salt to the milk mixture. Add 2 c. of flour to cool.

4. Add yeast mixture to milk mixture.

5. Using a wooden spoon, stir in remaining flour (I stir in 2 c. at a time and mix well).

6. Dough should be dense and sticky. Be sure not to add too much flour.

7. Smooth the dough and cover the bowl with plastic wrap. Leave in a warm place to rise until doubled (about an hour). Grease 2 cookie sheets.

8. Split dough into 4 balls. Roll one ball out into a circle on a flour covered surface. Spread softened butter over surface of the dough after you roll it out. Cut the circle into quarters and then cut each quarter into 2-3 wedges. Roll each wedge starting at the wide end and finishing at the point and place on the cookie sheet. Use 2 balls of dough per cookie sheet.

9. Heat oven to 350. Cover the cookie sheets and let the dough rise until the rolls are touching and full in size (about 30-40 minutes). Cook one pan at a time until they are slightly golden, about 10-15 minutes. Run a stick of butter over the tops of the rolls after removing from the oven. 

Blueberry Bread

Melt in your Mouth Blueberry Bread

1 ½ cups sifted flour (Save 1/8 cup to dredge berries)

1 tsp baking powder 

Sift three times.

¼ tsp salt

Beat 2 egg whites stiff and set aside

½ cup softened butter

1 cup sugar 

Cream butter, sugar and eggs

2 beaten egg yolks

Add alternately – 1/3 cup milk and flour mixture

Begin and end with dry ingredients

Fold in egg whites, 1 tsp vanilla, and 1 ½ cup floured blueberries

If batter is too thick add milk

Sprinkle with a little sugar

Bake 350 for 35-45 minutes until light brown.

Homemade Cheese Sauce

Ingredients

2 tablespoons unsalted butter (30 grams)

2 tablespoons all purpose flour (32 grams)

1 ¾ cups milk (any kind*)

2 cups shredded cheddar cheese (or another kind)

salt and pepper to taste


Instructions

In a medium saucepan, melt the butter over medium heat.

Whisk in flour until smooth, then gradually whisk in the milk.

Cook and stir over medium heat until thickened, about 3-4 minutes.

Stir in cheese until melted. Add additional milk for a thinner sauce if desired.

Season with salt and pepper to taste.

Sourdough Tortillas

Ingredients

· ½ cup sourdough starter discard
· ¼ cup olive oil
· ⅓ cup water
· 1 ⅔ cup all purpose flour
· ½ teaspoon salt

Instructions

1. In a large bowl, mix the sourdough discard, olive oil and water. Stir to combine.

2. Add the all-purpose flour and salt, mixing until the dough is formed. Knead for 1 to 2 minutes, just until everything is well combined and dough looks homogeneous, with no dry spots. You can use a stand mixer if you prefer. If your dough is too sticky, add 1 tablespoon more of all-purpose flour and knead until absorbed.

3. Cover the dough with a damp towel and let it rest for 30 minutes.

4. Preheat a large skillet on high heat.

5. Flour lightly the surface you’re opening the dough. Divide the dough into 8 to 10 pieces. Flatten each ball with the palm of your hand.

6. Roll open each piece of dough into a circle, using a rolling pin or a wine bottle. The tortillas should be rolled thin (about ¼ inch thickness), and will look almost see-through.

7. Cook individually on high heat for about 1 minute on each side. Flip it as soon as bubbles appear and the edges look firm: the tortilla should have nice brown spots.

8. Allow them to cool before storing into an airtight container. Serve them warm.

Sourdough Baguettes

Ingredients

For the baguette dough

450 g (3.6 cups) flour - white bread

280 g (1.1 cups) water

100 g (0.4 cups) active sourdough starter

15 g (3.0 teaspoon) salt

For the flour dusting

80 g (0.5 cups) flour - white bread or rice flour

80 g (0.5 cups) semolina

Instructions

Making the dough (This all happens at room temperature)

Mix 250 grams of water with 100 grams of bubbly, active sourdough starter. Add in the flour and mix until fully incorporated. Cover and rest for 1 hour. During this time, dissolve the salt in the remaining 30 grams of water.

Add the salty water to the dough and mix well until the dough is smooth. Give it a stretch and fold by pulling up one side of the dough and folding it over itself, repeating around the perimeter of the dough. When done, form into a ball and place into a clean, lightly oiled bowl covered with a damp cloth. Let it rest for 1 hour.

Repeat the stretch and fold process twice more, resting the dough for an hour after the second set of folds. After the 3rd set of folds, let it bulk ferment for 2 hours. Make sure to cover the dough with a damp cloth when not handling it.
Shaping

Place the dough onto a lightly floured work surface and divide it into 4 equal pieces for demi baguettes or two for longer baguettes if your oven and equipment allow for it.

Gently pat out some air and flatten it into a rectangle.

Fold the far side over keeping tension pushing down and away into the dough with your thumbs.

Keep rolling and keeping the tension until you have a tight sausage shape.

Press the seam down with the palm of your hand.

Pinch it close with your thumbs and forefingers to make sure it's completely sealed.

Roll out from the center to the outsides, keeping more pressure on the outside of your hands, to create the pointy ears on either end.
Proving

Line a baking sheet or tray with a couche or well-floured thick linen cloth. Fold it so that it will hold your baguettes in place. The flour can be a 50/50 mix of semolina and regular flour or simply rice flour.

Place your baguettes seam-side up into the folds you made with the cloth. Sprinkle with more flour mix and cover with plastic wrap or another baking sheet turned upside down. Proof in the fridge for 18 hours or up to 36 hours.
Scoring and baking

Remove the baguettes from the fridge and prove at room temp if they are still a bit flat. Preheat your oven to 250 degrees Celsius or 480 degrees Fahrenheit. Place a container filled with boiling water in the bottom of the oven. Place your baking tray or pizza stone into the oven so it's hot when you need to bake. Dust the hot tray with semolina flour. Place the baguettes seam-side down onto the baking sheet. Use a lame or sharp knife to slash the loaves. The cuts should be made at a 30-45-degree angle and 1.5 centimeters deep along the length of the dough.

Place the baguettes into the oven and bake for 30 minutes. After 15 minutes, rotate the baking sheet and turn the oven down to 220 degrees Celsius or 428 degrees Fahrenheit. Remove the baguettes from the oven. Let them cool down slightly and admire their crunchy crust and pillowy crumb before slicing a piece to sample. Enjoy with some good butter or olive oil and balsamic glaze.

Notes:

Sourdough baguettes will last for about 5 days sealed airtight. They will lose their crunch but you can refresh them by toasting or frying in a pan with a bit of olive oil.

It can be frozen for up to 3 months. Cut it into slices and store airtight in the freezer for convenience. Whenever you want a little snack or a piece of baguette, simply take a slice from the freezer and warm it up.

Gluten-Free Chocolate Chip Cookies

Ingredients

Dry Ingredients:

1 1/3 cups (200g) gluten-free measure-for-measure flour

1/4 cup (25g) almond flour

1 teaspoon baking soda

1/2 teaspoon kosher salt

Other Ingredients:

1/2 cup (113g) butter

1 tablespoon milk of choice

3/4 cup (160g) brown sugar

1/4 cup (50g) granulated sugar

1 large egg

2 teaspoons vanilla extract

1 cup (170g) chocolate chips

sea salt for sprinkling optional



Instructions

In a medium bowl, whisk together the gluten-free flour, almond flour, baking soda and salt. Set aside.

Melt the butter in a medium skillet over medium-low heat, stirring occasionally.

Once the butter is melted and begins to foam, stir continuously to prevent the milk solids from sticking to the skillet. The butter will change from yellow to golden brown quickly and will have a nutty aroma. Remove from the heat and immediately pour into a medium bowl.

Add the milk, brown sugar and granulated sugar to the brown butter. Whisk to combine.

Whisk in the egg and vanilla until smooth and creamy.

Using a rubber spatula, mix in the dry ingredients until well-combined. Stir in the chocolate chips.

Cover the bowl and let the dough sit at room temperature for 30 minutes, or refrigerate for up to 5 days.

Preheat the oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.

Scoop the cookie dough into round balls, about 2 tablespoons per ball. Place on the prepared baking sheet, about 2 inches apart.

Bake for 10-12 minutes or until the edges are golden brown and the center is set.

Remove from the oven and cool on the baking sheet for 5 minutes. Sprinkle with flaky salt, if desired. Transfer to a wire rack to cool completely.

Notes

Gluten-Free Flour: Be sure to use a gluten-free flour blend that contains xanthan gum. I use King Arthur Flour Measure-for-Measure Flour. Other 1:1 gluten-free flours that contain xanthan gum such as Bob’s Red Mill 1:1 Baking Flour will also work.

Dairy-Free: Skip steps 2-3 and simply use melted dairy-free butter (note that dairy-free butter will not brown). Omit the milk. Use dairy-free chocolate chips.

Nut-Free: Use an additional ¼ cup gluten-free measure-for-measure flour in place of the almond flour.

Rest Time: A 30-minute rest helps the flavor to develop and the gluten-free flour to hydrate. Refrigerating the dough will yield even more flavorful cookies!

Freeze Cookie Dough: You can freeze cookie dough balls and store them in a resealable bag. Simply add 1-2 minutes onto the bake time.

Double Chocolate Sourdough

Ingredients

350 g warm water [1.4 cup]

475 g bread flour [3.8 cups]

50 g brown sugar [1/4 cup]

50 g cocoa powder [1/2 cup]

100 g active sourdough starter [1/2 cups]

10 g salt [1 ¾ tsp.]

1 cup chocolate chips



Instructions

Mixing the DoughYou will need an active bubbly starter for this recipe. Feed your starter and allow it to rise at room temperature for 4-6 hours. The actual time may vary depending on different factors like the temperature of your kitchen, the strength of your starter, and the ratios you feed your starter. I like to feed my starter a ratio of 1:1:1.

Use a kitchen scale for the most accurate measurement. Add 125 g (½ cup) active sourdough starter, 350 g (1⅓ cup + 1 tbsp) warm water, 50 g (¼ cup) brown sugar, and 50 g (⅓ cup + 1 tbsp) cocoa powder to a large bowl and stir to incorporate all of the ingredients. Next, mix in 2 tsp salt and 475 g (3¾ cups) bread flour.

Know that the dough will be stiff. I started to mix the dough with my dough whisk like usual but found that kneading by hand was the best way to mix in the bread flour completely.
Let the dough rest for 30 minutes to let the flour properly hydrate and for the dough to relax after being worked.

Next, do a series of stretch and folds. Grab the edge of the bread dough firmly and lift it straight up to stretch it, then fold and press it into the center of the dough. Rotate the bowl a quarter turn and do another stretch and fold.

Continue to stretch and fold 4-5 times or until the dough becomes too stiff to lift and fold. Let rest for 30 minutes. This completes one set of stretch and folds. Let the dough rest for 30 minutes before performing the next set of stretch and folds.
Before the last set of stretch and folds, add 170 g (1 cup) chocolate chips to the dough. Do your best to keep the chips within the dough and not on the top.
Do a total of 4 sets of stretch and folds over the two hours. The dough will become smoother and more elastic with each set of folds.

Bulk FermentationAfter the last set of lifts and folds, cover the bowl and allow it to ferment in a warm spot on the counter at room temperature for 8-12 hours. The dough will have doubled in size and have a smooth top. I generally do this step after dinner in the winter, but closer to bedtime in the summer months.

Shaping the DoughThe next morning lightly flour your work surface and scrape the dough out of the bowl with a dough scraper or rubber spatula.

Shape the dough using the envelope fold, folding the bottom half of the dough up to the middle, pressing lightly to hold. Fold the top half of the dough down to the middle. Lastly, fold each side to the middle.

 
Turn the dough over so that the seams are facing down, and with your hands cupping the farthest side of the loaf, drag the dough towards you while gently pushing the bottom of the loaf under creating tension as the dough slightly sticks to the counter. You may find that the dough slides from the floured surface. Brush away some of the flour or shape the dough on a clean work surface.

If you have a banneton basket, use a bench scraper to lift the dough into the banneton with the seam facing upwards because when you flip the dough out then the seam will be facing down.
Don’t worry if you don’t have a banneton, just lift the dough onto a piece of parchment paper with the seam facing down, and then lift the parchment paper into a bowl.

Second Rise or Cold ProofCover with a damp tea towel or a piece of plastic wrap and let the dough rise for an additional hour at room temperature or cold proof 6-8 hours in the refrigerator.

Score and BakePreheat the Dutch oven to 400°F/205°C for 45 minutes.
Lightly dust the top of the loaf with flour. Using a bread lame or sharp knife, score the top of the dough, giving the bread a place to expand as it bakes.

Lift the bread using the parchment paper into the Dutch oven, quickly replacing the lid and back into the oven. Bake for 40 minutes with the lid on. Then, remove the lid and bake for an additional 10 minutes.
When the time is up, remove the bread from the oven and place it on a wire cooling rack. The chocolate makes it difficult to know if the bread is done, so I like to use a digital thermometer to double-check. The bread is done when the internal temperature reaches 200°F/95°C.

Wait until it cools completely before slicing.

Pumpkin Cinnamon Swirl Sourdough Bread

Ingredients

100g sourdough starter (active and bubbly) [1/2 cup]

200g pumpkin puree [1 cup]

25g maple syrup [1.75 tsp.]

240g filtered water [1 cup]

500g bread flour [4 cups]

12g salt [2.1 tsp.]

For the cinnamon sugar swirl:

4g cinnamon [1 tsp.]

5g pumpkin pie spice [1.25 tsp.]

87g sugar [1/3 cup]



Instructions

Same day (counter ferment) baking schedule:

Feed your starter the night before to allow it to become active and bubbly (I like to do it as late as possible, right before going to bed).

Around 6-7am the day you want to make your loaf: In a large bowl, weigh out your starter, water, pumpkin, and maple syrup. Mix together until smooth.

Add your flour and salt to the pumpkin mixture. Mix for a minute or so with a wooden spoon to help get the mixing started, then finish mixing with clean hands until everything is well combined. Dough will be shaggy and a bit sticky. Cover with a kitchen towel.

Let covered dough sit for 2 hours. During this 2 hours, perform a stretch and fold every 30 minutes, for a total of 4 stretch and folds.

Cover your bowl with plastic wrap and let sit on the counter for 4-5 hours to allow to double in size.

After dough has doubled in size, make your cinnamon sugar mixture and set aside. Turn dough out onto a clean and floured work surface.

Stretch dough out as much as you can, without tearing, into a large rectangle.

Sprinkle about 1/2 of your cinnamon sugar mixture over this rectangle.

Perform a letter fold: Fold one long side of your rectangle into the center. Repeat this fold with the other side of your rectangle. Roll the dough from the bottom into itself, sprinkling more cinnamon sugar mixture each time you fold the dough (see images above for visuals).

Pull the ball of dough toward you, then gently push forward. Repeat this a few times to continue building tension and shaping your dough into a smooth ball. Let sit on the counter for 15 minutes.

Repeat the letter shaping process, only this time much more gently and only stretching the dough the slightest bit each time you fold. Gently push and bowl dough again into a smooth ball, then use a bench scraper to turn dough over into a lined and floured proofing basket, seam side up.

Cover with plastic wrap and refrigerate for 2 hours to let dough rest and continue rising.

In the last hour of refrigeration, preheat your oven to 450°F with your cast iron pot.

Remove dough onto a piece of parchment paper sprinkled with flour. Flour the top of your loaf. Score your loaf with some shallow cuts and one deep “C” score. Carefully place into your preheated pot/bread oven. Cover pot and bake for 35 minutes. Remove lid and continue baking another 5-10 minutes, until crust begins to brown.

Allow loaf to completely cool before slicing and enjoying!

Overnight refrigeration bulk ferment schedule:

Feed your starter as early as possible in the morning to allow it to become active and bubbly.

Sometime between 12pm-2pm the day before you want to make your loaf: In a large bowl, weigh out your starter, water, pumpkin, and maple syrup. Mix together until smooth.

Add your flour and salt to the pumpkin mixture. Mix for a minute or so with a wooden spoon to help get the mixing started, then finish mixing with clean hands until everything is well combined. Dough will be shaggy and a bit sticky. Cover with a kitchen towel.

Let covered dough sit for 2 hours. During this 2 hours, perform a stretch and fold every 30 minutes, for a total of 4 stretch and folds.

Cover your bowl with plastic wrap and place in the refrigerator overnight to allow dough to about double in size.

The following morning, between 6-9am: Make your cinnamon sugar mixture and set aside. Turn dough out onto a clean and floured work surface.

Stretch dough out as much as you can, without tearing, into a large rectangle.

Sprinkle about 1/2 of your cinnamon sugar mixture over this rectangle.

Perform a letter fold: Fold one long side of your rectangle into the center. Repeat this fold with the other side of your rectangle. Roll the dough from the bottom into itself, sprinkling more cinnamon sugar mixture each time you fold the dough (see images above for visuals).

Pull the ball of dough toward you, then gently push forward. Repeat this a few times to continue building tension and shaping your dough into a smooth ball. Let sit on the counter for 15 minutes.

Repeat the letter shaping process, only this time much more gently and only stretching the dough the slightest bit each time you fold. Gently push and bowl dough again into a smooth ball, then use a bench scraper to turn dough over into a lined and floured proofing basket, seam side up.

Cover with plastic wrap and refrigerate for 2 hours to let dough rest and continue rising.

In the last hour of refrigeration, preheat your oven to 450°F with your cast iron pot.

Remove dough onto a piece of parchment paper sprinkled with flour. Flour the top of your loaf. Score your loaf with some shallow cuts and one deep “C” score. Carefully place into your preheated pot/bread oven. Cover pot and bake for 35 minutes. Remove lid and continue baking another 5-10 minutes, until crust begins to brown.

Allow loaf to completely cool before slicing and enjoying!

Seeded Multigrain Sourdough Bread

Ingredients

For the Soaker:

1/4 C (40g) 10 Grain Cereal *(see note)

3 Tbs (25g) Rolled Oats not quick

2 Tbs (25g) Red Quinoa rinsed

2 Tbs (25g) Flax Seed

2 Tbs (25g) Hulled Sunflower Seeds unsalted

3/4 C (155g) Hot Water about 150F (65C), or soak the grains and seeds overnight in room temperature water

For the Dough:

1/4 C (50g) Sourdough Starter previously fed, bubbly and active

1 1/3 C (300g) Warm Water about 80f (26c)

2 1/2 Tbs (50g) Maple Syrup

3 C (400g) Bread Flour

1/2 C + 1 Tbs (100g) Whole Wheat Bread Flour or whole wheat flour

2 tsp (16g) Fine Sea Salt

Instructions

For the Soaker:

In a medium mixing bowl add the cereal, rolled oats, quinoa, flax seeds, sunflower seeds and water. Set aside.

For the Dough:

Mix the Dough: In the evening, whisk the starter, water and maple syrup together in a large bowl with a fork. Add the flours and salt. First, mix with a fork, the dough will be shaggy. Then mix by hand, mixing, folding and pushing the dough until the flour is fully incorporated and no dry bits are present. It will seem dry at first, but the more you work the dough, the more hydrated it will become. The dough will feel stiff and it will stick to your fingers as you go. Do this for about 3-4 minutes. Use the fork to scrape off the dough on your fingers as much as you can.

Cover bowl with a damp tea towel. Set a timer for for 30 minutes and allow the dough to rest for 30 minutes. Now is a good time to feed/refresh your starter.

Incorporate the Soaker: After the dough has rested, mix in the soaker. To do this, dump the soaker on top of the dough and begin kneading and folding the dough over and on top of itself, incorporating the ingredients of the soaker. Do this for about 1-2 minutes or until the soaker is evenly distributed in the dough. It will seem like a lot of added bits, but as you work the dough and as the dough develops through fermentation, the soaker will incorporate. The dough will be stiff, wet and sticky. If adjusting water or flour, now is the time to assess the dough and adjust as needed.

Set a timer for 30 minutes and allow the dough to rest for 30 minutes.

Fold the Dough: After the dough has rested, fold the dough. To do this, grab a portion of the dough while it remains in the bowl, stretch it up and fold it over, pressing your fingertips into the center of the dough. You'll notice the dough is less stiff and more workable at this point. Repeat, until you've worked your way around the dough.

This is the first fold, and you can stop here and begin bulk fermentation, but If time permits, and optimally, you'll want to repeat this fold two more times as it improves the final dough's structure and crumb. Allow for about 30-45 minutes each between folds.

Bulk (fermentation) Rise: After the last fold, cover the bowl with a damp towel and allow to rise overnight at room temperature. This will take about 8-10 hours at 70F (21C), but in a cooler kitchen the dough can take up to 12-14 hours to rise - this is the norm in my chilly kitchen. The dough is ready when it no longer looks dense, is jiggly when the bowl is shaken, and has about doubled in size.

Shape the Dough: In the morning, and with damp fingertips, coax the dough into a floured work-surface.

If making two boules (1 pound / 453 grams - each), moisten the cutting end of the bench scraper and cut the dough in half.

*Optional* Preshape: see recipe notes below

Shape: with moist fingers, take a portion of the dough, gently stretch it towards you and fold it over towards the center and pressing it down gently. Repeat this process until you work the dough all the way around. Using a bench scraper flip the dough over and let rest for 10 minutes.

Meanwhile, line an 8-inch (20cm) bowl with a towel or lightly flour a banneton (or two as needed). Scrape any excess flour away on your work-surface using the bench scraper and using a spray bottle with water, lightly sprits the surface of the work-surface. This will help the dough grip the surface and help create a taut dough. With lightly floured hands and using the bench scraper again as needed to help move the dough (the dough is sticky), cup your left hand around the dough and pull the dough toward you in a circular motion with the bench scraper in the right hand, to tighten its shape and create a taut outer skin. Use the bench scraper as needed to work the dough as this dough is sticky. Re-flour your hands as needed.

Once the surface is taut, give it a good dusting of flour and smooth it over the top. With one swift move, use the bench scraper to scoop the dough up and, place the dough into the bowl/banneton, bottom side up. Sprinkle the bottom of the dough with a dusting of flour.

Second (proof) Rise: Cover the bowl with a damp tea towel and let rest for 30 minutes to 45 minutes. The dough is ready when it looks puffy and has risen slightly but has not yet doubled in size.

Preheat the oven to 500F (260C). Arrange a rack in the center of the oven, and another just below it. Place a sheet pan on the bottom rack (see UPDATE just below).

Cut a sheet of parchment paper to fit the size of a 7 quart Dutch oven or other large baking vessel leaving enough excess around the sides to transfer the bread to the pot.

UPDATE: Burnt Sourdough Bottom: After testing various methods to remedy the too dark bottom problem, as commenters have mentioned on this sourdough recipe (and on other non V&B recipes - this is not uncommon in the sourdough world), I've finally found the simplest solution ever (duh!). Simply place a sheet pan on the oven rack under the rack your baking vessel is setting on. This protects the bottom of the vessel from the most intense heat of the oven.

Score: To turn the dough out of the bowl/banneton, place the parchment over the dough and invert the bowl to release. Using the tip of a lame or a razor blade, score the dough about 1/2" (8mm) deep and about 4" (10cm) long on the top or any way you like. Use the parchment to transfer the dough to your baking vessel.

Bake: Place your lidded vessel on the center rack and reduce heat to 450F (232C). Bake, lidded, for 20 minutes. Remove the lid and continue to bake for 30 -35 minutes, for one, 2 lb boule. If baking two, 1 lb boules, continue to bake lid off for 15-20 minutes. To check if the bread is ready, check the internal temperature of the loaf. It should read between 190F-205F when done. When finished, transfer to a wire rack. Cool for 1 hour before slicing.

Sourdough is best consumed on the same day it's baked, but it lasts for 3-4 days stored at room temperature. Store at room temperature cut sides down.

This bread freezes beautifully. Store baked bread in a freezer bag either whole or sliced for up to two weeks. Thaw at room temperature. This bread can go from freezer to toaster to make the most delicious toast!

French Silk Pie

Courtesy of Joanna Gaines

Ingredients

⅔ cup granulated sugar

2 large eggs

2 ounces unsweetened chocolate, chopped

1 teaspoon pure vanilla extract

⅓ cup (⅔ stick) unsalted butter, at room temperature

⅔ cup heavy cream

¼ cup powdered sugar

1 prebaked 9-inch pie crust or tart shell (as shown) or Chocolate Cookie Crust (see below)

Whipped cream and shaved dark chocolate (optional), for garnish

Chocolate Cookie Crust (optional)

5 ounces chocolate wafers

¼ cup sugar

4 tablespoons (½ stick) butter, melted

Directions

In a small saucepan, whisk together the granulated sugar and eggs until well blended. Cook over low heat, whisking constantly, until the mixture reaches 160°F and coats the back of a metal spoon. Remove from the heat. Add the chocolate and vanilla and stir until smooth. Set aside to cool for approximately 5 minutes.

In a stand mixer fitted with the paddle attachment, cream the butter on medium-high speed until light and fluffy. Add the cooled chocolate mixture and beat on high speed until light and fluffy, about 5 minutes.

In another large bowl, beat the cream on medium-high speed until it begins to thicken, 3 to 4 minutes. Add the powdered sugar and beat on low speed, then gradually return to medium-high until stiff peaks form. Fold into the chocolate mixture.

Pour into the prebaked pie crust or tart shell. Refrigerate until well chilled, at least 4 hours or up to overnight.

Garnish with whipped cream and shaved chocolate, if desired.

Store, covered, in the refrigerator for 4 to 5 days.


Chocolate Cookie Crust (optional)

Preheat the oven to 350°F.

Pulse the wafers on low in a food processor until they are the consistency of sand. Add the sugar and melted butter and mix well.

Press the mixture into the bottom and up the sides of a 9-inch pie pan. Bake 8 minutes.

Let cool 20 minutes before filling.

Cheddar Garlic Biscuits

Cheddar Garlic Biscuits (Similar to Red Lobster)

These cheesy, soft biscuits have a hint of garlic and are sprinkled with fresh parsley. It's easy to make your favorite Red Lobster cheese biscuits at home from scratch!






Ingredients
2 cups all purpose flour
5 teaspoons baking powder
4 teaspoons sugar
1 tablespoons garlic powder
1 1/2 teaspoons Old Bay Seasoning
1/2 cup cold salted butter cut into cubes + 1/4 cup melted
1 cup whole milk
1 1/2 cup shredded sharp cheddar
1 tablespoon fresh chopped parsley


Instructions
Preheat the oven to 450° F. Pour the dry ingredients in a food processor, then add the cold butter and pulse until the butter is chopped into small pieces. Then pour in the milk and pulse to combine. Finally, add the shredded cheddar and pulse to combine.
Line a large baking sheet with parchment paper. Use a 3 tablespoon scoop to place even portions of biscuit batter onto the baking sheets, two inches apart. Bake for approximately 10 minutes until golden.
Meanwhile, whisk the melted butter and parsley together for the biscuit tops. Once the biscuits come out of the oven, brush the butter over the tops and serve warm.


Notes
These biscuits will keep well stored in an airtight container at room temperature for 3-4 days.

Atlantic Beach Pie

Ingredients

1 1/2 cups finely crushed saltine crackers (from 1 sleeve, about 37 crackers)

6 Tbsp. unsalted butter, melted

3 Tbsp. granulated sugar

1 large egg white, lightly beaten

1 (14-oz.) can sweetened condensed milk

4 large egg yolks

1/4 cup fresh lime juice (from 2 large limes)

1/4 cup fresh lemon juice (from 2 lemons)

1 1/2 cups heavy whipping cream

1/4 cup powdered sugar

Lemon and lime zests, for garnish

Directions

Make crust:
Preheat oven to 350°F. Stir together crushed crackers, melted butter, sugar, and egg white in a medium bowl until combined.

Transfer mixture to a 9-inch glass pie plate; firmly press on bottom and sides. Freeze 10 minutes.

Bake pie crust:
Bake in preheated oven until crust is lightly browned, about 20 minutes. Transfer to a wire rack; cool slightly, about 10 minutes.

Mix pie filling:
Meanwhile, whisk together condensed milk and egg yolks until smooth. Whisk in lime juice and lemon juice until combined. Pour lime mixture into warm crust.

Bake whole pie:
Bake at 350°F until center is just set, about 15 minutes. Transfer to a wire rack; cool 1 hour. Refrigerate until chilled, about 2 hours.

Top with whipped cream:
Beat cream and powdered sugar in a large bowl with an electric mixer on high speed until stiff peaks form, about 2 minutes.

Spread whipped cream topping over chilled pie, leaving about a ½-inch border of custard showing around crust. Garnish with lemon and lime zests, if desired. Pie can be stored, covered, without whipped cream topping, in the refrigerator up to 4 days. Spread with topping just before serving.

Chewy Chocolate Chip Cookies

Ingredients

2 ⅓ cups all-purpose flour

1 teaspoon baking soda

1 tablespoon corn starch

½ teaspoon salt

1 tablespoon vanilla extract

¾ cup unsalted butter melted and cooled just until opaque

1 cup brown sugar

½ cup granulated sugar

1 egg room temperature

1 egg yolk room temperature

1 bag of semi-sweet chocolate chips

1/2 bag of milk chocolate chips



Instructions

1. Whisk together the melted butter, brown sugar and granulated sugar in a large bowl for two minutes.

2. Whisk in the vanilla extract, egg and egg yolk until the mixture is light and creamy.

3. Add the flour, baking soda, corn starch and salt and mix just until combined.

4. Stir in the chocolate chips

5. Scoop out cookie dough, about 1/4 cup per cookie, and roll the dough balls in your hands until smooth. Place on a parchment lined baking sheet and chill in refrigerator for 1 hour or in the the freezer for 30 minutes.

6. Preheat oven to 325°F.

7. Place cookie dough about 3 inches apart on a parchment lined baking sheet or a baking sheet with a silicone baking mat.

8. Bake for 12 to 15 minutes in the preheated oven. The cookies are done when the edges are golden and the center looks slightly under baked.

9. Let the cookies cool on the baking sheet for at least 5 minutes and then transfer to a wire racks to finish cooling.

10. Store in an airtight container for up to 5 days.